{"id":5584,"slug":"potage-cameroni","title":"Potage Cameroni","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of consommé brunoise","six chickens' livers","butter","one-half cup of boiled macaroni","grated cheese"],"ingredients_norm":["consomme brunoise","chickens' liver","butter","boiled macaroni","cheese"],"steps":["Make one quart of consommé brunoise.","Add six chickens' livers cut in small squares and sautéed in butter.","Add one-half cup of boiled macaroni cut in half inch pieces.","Serve grated cheese separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w85:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c184eb988cba3a422647ae3000f1291bc3c6aedfbd70a12e563dcd5283d25109","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potage-cameroni"}